Palov (Uzbek Plov)
In short: Rice steamed over browned lamb, carrots and onions in one heavy pot, scented with cumin and a whole head of garlic. The classic Uzbek celebration dish. It takes about 2 h 20 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 1 h 40 min
- Resting
- 30 min
- Total
- 2 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 590 kcal
Plov, called palov or osh in Uzbek, is the dish that brings people together: weddings, memorials, Thursday lunches and big Sunday mornings. The cook fries lamb, onions and carrots in plenty of oil to build a deep flavor base called zirvak, then lays rice on top and steams it until every grain is separate and glossy. Patience with the onions matters most, and so does leaving the rice alone once it goes in.
Instructions
- Rinse the rice in several changes of cold water until it runs almost clear. Cover with warm water mixed with 1 tablespoon of salt and soak for 30 minutes, then drain well.
- Heat the oil in a heavy 28 cm (11 in) pot over high heat until it shimmers and a thin haze rises, about 3 minutes. Add the lamb and brown it on all sides, 8 to 10 minutes.
- Add the onions and fry, stirring often, for 10 to 12 minutes until deep golden brown. This color is what gives the rice its flavor, so do not rush it.
- Lay the carrots on top in an even layer and fry for 5 minutes. Add the cumin, coriander and salt, tuck in the garlic head, and pour in 400 ml (1 2/3 cups) boiling water. Cover and simmer on low for 40 minutes until the lamb is tender.
- Spread the drained rice over the meat and carrots and level it without stirring. Pour boiling water slowly over the back of a spoon until it stands 2 cm (3/4 in) above the rice.
- Boil on high heat, uncovered, for 10 to 12 minutes until the water has been absorbed down to the level of the rice. Scatter on the barberries if using, and push the garlic head into the center.
- Gather the rice into a mound, poke a few holes down to the bottom with a spoon handle, cover tightly and cook on the lowest heat for 20 minutes. Rest off the heat for 10 minutes.
- Lift out the garlic and lamb, then gently turn the rice and carrots together from the bottom. Serve on a large platter with the meat on top and the garlic cloves on the side.
Tips
- Regular orange carrots work well if you cannot find yellow ones. Cut them thick enough to hold their shape, because mushy carrots turn the rice dull.
- Long-grain or parboiled rice also works. Use slightly less water for the final boil, since it absorbs less fat and liquid than medium-grain rice.
Questions and answers
Can I make plov ahead of time?
Yes. Cook it fully, cool it quickly and refrigerate for up to 3 days. Reheat in a covered pot over low heat with a splash of water until steaming hot.
What kind of rice is best for plov?
Medium-grain rice is the usual choice because it soaks up the flavored oil and still stays separate. Long-grain or parboiled rice are fine substitutes.
How is Uzbek plov different from other pilafs?
The rice is steamed on top of the meat and carrots instead of being simmered in stock. Carrots are cut into matchsticks and make up as much as the meat, and the rice is flavored mainly by the browned onion oil.
How long does it take to make Palov (Uzbek Plov)?
About 2 h 20 min in total: 40 min of preparation and 1 h 40 min of cooking.
How many calories are in Palov (Uzbek Plov)?
About 590 kcal per serving, with 20 g of protein, 72 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 72 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 960 mg |
Estimated values, calculated from the ingredients.
